Ground Flax should be no problem, as it's mixed into the meat (a great idea I hadn't even thought of, btw) and during cookling, even with a well done hamburger, the temp wont go above 160 or so, which should be fine. I don't advise cooking with any of the cold pressed oils though, unless it's just a low , slow sautee, as most of them have low smoking points, which does tend to break them down. A number of chefs around the beach area gave me this rule. Add the extra virgin, Udo's or other cold pressed right out of the bottle. If you need to sautee, like in vegetables, just use the straight regular, cheaper olive oil to retain the flavor, and keep the flame low.
Tim

What TimD said, across the board. I've done flax in burgers, and it's fine, it doesn't get hot enough to go nasty on you. I don't really like it, but it'll work fine and you might love it!

Extra virgin olive oil - especially if you get the really good stuff - has a very low smoke point and the flavor gets badly affected. They aren't meant to cook with, generally. It's like getting high-quality rum and mixing it with generic cola. It's misusing the product.

Regular olive oil stands the heat a bit better, especially flavor-wise, but you still don't want to let it get too hot.

I find coconut oil and ghee work better if you have to get things hot.

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